Sausage and Hatch Chile Pizza on Naan

Love the idea of homemade pizza but no time to make pizza dough? Try making this Sausage and Green Chile Pizza on Naan Bread; it’s quick, easy and delicious!

I spent weeks mulling over this recipe, trying to decide exactly what ingredients to use and how to make them all work together OR I cleaned out the fridge and had some things I needed to use or lose? If you guessed the later, you win! I should really create a new section on this blog for just these type of meals because it happens pretty regularly. Now that both of my children are grown, I live alone. Which means I sometimes shop for too much food or have too much in the way of leftovers (old habits like MOTHERHOOD die very hard!). So this Sausage and Green Chile Pizza on Naan Bread is my latest version of Fridge Foods.

The sausage had been thawed for a couple of days; the green chile peppers were left from a bag of Hatch green chiles that I had thawed and used earlier in the week and the cheese was good but had been opened for awhile. I wanted to use it before I regretted that I had not; that is all.

Now my friend Ansh who cooks amazing Indian food (and blogs about it at Spice Roots) might threaten to show up and pop me for not making my own Naan, but I love this bread and Costco has it available all the time. This time around it had already been frozen once and I had 4 pieces in the package…I thought it would be the perfect solution for a quick, pizza type dish and I loved it so much I’m doing that again; it made this pizza the easiest EVER!

I recreated a pizza from a local joint several months ago that had jalapeno in the mix; they topped their offering with some cream cheese and that’s just the best bite ever. The combination of heat with the creamy coolness of cream cheese is just perfect so I thought I would be redundant and do it again. It’s also simply a fun surprise. I had never seen cream cheese on pizza before and in both of these applications it’s perfect. I upped the heat ratio of the sausage mixture just a bit with some red pepper so I would say it’s a must!

I do fridge diving a lot and while I can always find something that makes for a quick meal, it’s not every time that I love something enough to share it with you. This was so good I should have created it purposely but I’m just glad I did it at all. And trust me, you will see more Naan pizzas. Next time I promise Ansh and I will be making it homemade. I so do not want to get bopped!

Comments

I actually make this a lot and everyone loves it! So, thank you for this great recipe, so easy and versatile. I usually cook them on a preheated pizza stone at 400, in my oven they take 8 minutes to be perfect. My question is what oven temperature you meant them to be cooked at. There isn’t one included. Thank you!

So I had some admin issues today and finally got to this post. It was exactly what I had feared…when I changed to new software it did not accurately include all my info so there was no bake time. This was two years ago so I’m just including your time and temp…thanks so much for the heads up!

Yummm, I was all about running out to the store to get what I need for this yummy-looking pizza until I got to the cream cheese balls–then I got a little unsure. I like cream cheese and I’ve had some pretty out there toppings on pizzas, but not cream cheese balls! Can you comment on that aspect of the pizza?

The first time I had some was when I made a pizza I had out; it had jalapeno peppers and that soft creamy cheese was such a perfect bite with the hot peppers. SO…since this pizza had green chiles and I added some spice, I decided to do it again. They are just fluffy little pillows of contrast! Does that help?

I lol’d at this post. I too went for years cooking the same amount as when I had teenagers at home. My fridge was always full of leftovers. One day I decided I was sick of mashed potato pancakes for breakfast and began cutting back. Now we rarely have leftovers because John doesn’t like them. If we have food leftover, I make something ‘new’ out of them. It took me more than 5 years to cut back, I should add that.

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